There are people who will tell you that you can grow potatoes in pots.
They would be wrong. And yes, that is my entire crop.
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I am drowning in beans. Somehow, the two 4-foot rows that I planted in my community garden plots are producing an average of about a pound of beans a day. Never, ever would I have guessed that they would produce so much. The obvious solution is to preserve them, but beans—the classic low-acid food—are a [...] Don’t let anyone tell you that you can’t grow plenty of produce without a large garden. You’re looking at the 10 pounds of cabbage that I grew in the little speck of green in front of my house in West Philly. Nestled among the herbs, day lilies, irises, horseradish, strawberries, and chard, these guys provided [...] Space is still available in our introductory canning class on Saturday, August 29th, at 2 PM in West Philadelphia (just off Clark Park—address provided upon registration). $25 gets you an introduction to basic water-bath canning procedures, equipment, and safety. You’ll leave with a pint jar of freshly canned tomatoes and recipes that you can use [...] As you can see from the date on the plastic bag, this post is a bit late in the offing, but I wanted to share it in case you’re still bringing in beets by the bucketload. Young beet greens—especially from yellow beets—are just as delicious as chard and can be used pretty much interchangeably, so [...] A good fruit chutney has many benefits. It’s a secret serving of a fruit, a piquant punch of flavor, and perhaps the ideal partner for a good cheddar cheese. It’s especially useful for cheap meals: a bowl of brown rice and dal gets a lot more interesting with a big plop of chutney on top. I’ve [...] Earlier this summer I posted a little rant about individually quick frozen fruit…which doesn’t mean that I not open to giving it another try. Several of you posted comments with tips for better results. Since I’m always game for an experiment, I thought: sure, let’s do it. So, of the fruit we picked last week, [...] This is what 49 pounds of fruit looks like. My billy and I spent his day off from work picking 19 pounds of sweet cherries (a late-breaking discovery at Rowand Farms! Open Sunday!), 10 pounds of blueberries, and 20 pounds of peaches. Stay tuned next week for posts on peach sherbert, peach jam, cherry [...] My grandmother used to grow gooseberries—so many, in fact, that she sold them wholesale to the local IGA. I love their fantastically tart flavor, sort of like rhubarb in berry form. They’re hard to find in markets, so I’ve planted a bush of my own. But that’s not where these came from. These gooseberries were foraged. [...] Somewhere out there is a reader who’s upset that I never actually posted the uses for spelt that I promised you. Ian, these are for you. (Both recipes, if you can call them that, are mine.) Spelt, Barley, and Walnut Salad 1 c. cooked spelt |
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Copyright © 2012 Doris and Jilly Cook - All Rights Reserved |
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